Bean and Lamb Ramekins HT
4 Hot Leftovers Lamb
Vegetables Hors d'oeuvre Appetizer
x 400g/14oz Tin of Flageolet beans
Garlic Clove, crushed
sprigs Fresh Parsley
Cooked Lamb, minced
4 fl.oz. Stock or Gravy
tbsp Fresh Breadcrumbs
Preheat the oven to 200C, 400F, Gas mark 6.
Drain the beans and rinse.
Dip the bread into the milk then squeeze it out and mix with the garlic,
lamb, egg, salt, pepper and stock in a large mixing bowl.
Grease the ramekins with butter, place a layer of beans in the bottom of each
a layer of the lamb mixture. Continue adding alternate layers until full.
Sprinkle with breadcrumbs and bake in the oven for 20 minutes. Serve hot.
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